Update Hungarian Mushroom Beef Soup

2017-09-26 22:03:34 -07:00
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-<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Hungarian Mushroom Beef Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1 lb</td><td>beef stew meat</td></tr><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>1</td><td>large onion (chopped)</td></tr><tr><td>1 lb</td><td>brown mushrooms (chopped)</td></tr><tr><td>2 tsp</td><td>dill weed (minced)</td></tr><tr><td>1 tsp</td><td>hungarian paprika</td></tr><tr><td>1 tbsp</td><td>tamari</td></tr><tr><td>2 cups</td><td>beef broth</td></tr><tr><td>&nbsp;</td><td>salt &amp; pepper</td></tr><tr><td>3 tbsp</td><td>flour</td></tr><tr><td>1 cup</td><td>whole milk</td></tr><tr><td>2 tsp</td><td>lemon juice</td></tr><tr><td>1 cup</td><td>sour cream</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool.</td><td>10 min</td></tr><tr><td>2</td><td>Add half the butter and sautée onions until soft and just starting to brown.</td><td>3 min</td></tr><tr><td>3</td><td>Add salt, pepper, dill, paprika, meat, and broth. Bring to a boil and then reduce to a simmer.</td><td>1 hour</td></tr><tr><td>4</td><td>While the meat is simmering, add the remaining butter to a large saucepan and heat on medium until it foams.</td><td>2 min</td></tr><tr><td>5</td><td>Add flour to the butter and whisk until smooth. Allow to heat through.</td><td>2 min</td></tr><tr><td>6</td><td>Add milk and whisk thoroughly to remove all lumps.  Allow to simmer while stirring continually until the roux has thickened.  Add to the soup pot when finished.</td><td>5 min</td></tr><tr><td>7</td><td>When the meat is tender, add the lemon juice, adust spices to taste, and finally stir in the sour cream.</td><td>2 min</td></tr></table></section></body></html>
+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Hungarian Mushroom Beef Soup</h1><div class="timing">prep 25 min, cook 60 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 4</div><div class="description">This soup combines a smooth, rich broth with soft chunks of beef and just a little bit of zing from
+the paprika for an absolutly luxurious overall experience whether as a stand-alone dinner or as a
+supplement to another dish.
+</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">1 lb</div><div class="item">beef stew meat</div></li></ul></div><div class="detail">Heat the oil in a large soup pot and brown the beef in batches. Set aside to cool.
+</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">1</div><div class="item">yellow onion (chopped)</div></li></ul></div><div class="detail">Add butter to the soup pot and sautée the onions until soft and just starting to brown.
+</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">~</div><div class="item">salt &amp; pepper</div></li><li><div class="amount">2 tsp</div><div class="item">dill weed (minced)</div></li><li><div class="amount">1 tsp</div><div class="item">hungarian paprika</div></li><li><div class="amount">1 tbsp</div><div class="item">tamari (or soy sauce)</div></li><li><div class="amount">2 tbsp</div><div class="item">dry sherry</div></li><li><div class="amount">4 cups</div><div class="item">beef broth</div></li><li><div class="amount">1 lb</div><div class="item">brown mushrooms (chopped)</div></li></ul></div><div class="detail">Add salt, pepper, dill, paprika, tamari, sherry, and broth to the onions along with the browned
+meat and mushrooms. Bring to a boil and then reduce to a simmer for 1 hour.
+</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">butter (unsalted)</div></li><li><div class="amount">3 tbsp</div><div class="item">gluten-free flour (or all-purpose)</div></li></ul></div><div class="detail">While the meat is nearly done simmering (about 10 min remaining), add butter to a large saucepan and
+heat on medium until it foams. Add flour gradually while whisking continously, taking care to mix it
+in completely.
+</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">1 cup</div><div class="item">whole milk</div></li></ul></div><div class="detail">Stir in milk gradually, while continuing to whisk continuously. Take care to completely remove any
+lumps. Continue to whisk until the roux thickens and then add it to the soup pot.
+</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">2 tsp</div><div class="item">lemon juice</div></li><li><div class="amount">1 cup</div><div class="item">sour cream</div></li></ul></div><div class="detail">Once the meat is tender (after roughly an hour simmering), add the lemon juice, sour cream, and
+adjust the spices to taste (adding more paprika to the desired level of heat).
+</div></div></section><section class="credits">Recipe by David Miner</section></body></html>